Flat Iron Steak

Flat Iron Steak with Roasted Shallots

Serves 4-6.

Oops!  I forgot to take a picture with the roasted shallots.  I DID make them, and they were a great compliment to the steak, so don't skip them!
The original recipe called for hanger steak, which I was unable to find at my local grocery.  I substituted a flat iron steak, which worked really well.  Flank steak would be another option, but we have become so accostumed to our standard flank steak marinade, that I was afraid to change things up in the flank steak department.
Inspired by: Round Pond

2 c. prune juice
1/2 c. extra virgin olive oil
1/4 c. Balsamic vinegar
3 T. fresh thyme (stripped off the stems)
2 T. honey

1½ lbs Flat Iron or Hanger Steak
12 medium shallots
1 cup beef stock
`Salt and pepper as needed

Prepare marinade by combining ingredients in a bowl large enough to accommodate meat. Submerge trimmed steaks in marinade, preferably overnight. Remove meat and pat dry of excess marinade. Season generously with salt and pepper, then grill over an open flame on high heat, approximately 8 minutes per side. Remove and rest covered in a warm spot.

Peel and core shallots. Toss with a little olive oil, salt and pepper. Cover with foil and roast on the top shelf of your grill, tossing occasionally (or in a 325°F oven uncovered). Moisten with a little beef stock and season to taste.

Slice steaks on the bias, plate and garnish with shallots and sauce.

Filet Mignon Topped with Blue Cheese

Filet Mignon Topped with Blue Cheese

Serves 2.

A simple classic with added flavor. In my opinion, the most important part of cooking filet is choosing a good piece. I like them short and stocky.

Source: The 3-Hour Diet Cookbook

2 filet mignon steaks, about 3/4-1 lb. total

Salt and pepper, or steak seasoning

1 T. olive oil

4 oz. crumbled blue cheese, about 1/2 c.

Season filets with salt and pepper.

Heat a skillet, with 1 T. olive oil, over medium-high heat. Allow the pan to get very hot.

Sear filets over the heat, cooking until internal thermometer, inserted in the thickness part of the meat, reaches about 140 degrees. Reduce heat and add crumbled blue cheese. Let meat rest for 7-10 minutes, until blue cheese has melted and meat's temperature has risen a few more degrees.

Flank Steak Teriyaki

Flank Steak Teriyaki

Serves 6.

We've received some exciting news recently -- we will be moving this summer! The Mr. (soon to be The Dr.) will be starting his medical residency in Emergency Medicine. Although I'll be sad to leave the family and friends we have here, I'm so proud that he acquired a spot at the hospital he wanted, and we are both looking forward to the adventures that lie ahead.

In celebration of his accomplishments, I wanted to make a special meal. You know, something that made him happy and was deserving of being served on the "You Are Special Today" red plate. Enter: Flank Steak Teriyaki. I almost hesitate to make this recipe public, because it has made my mother famous. She has been making it for birthday dinners, special occasions, holidays, and by request for as long as I can remember. She won over The Mr. very quickly by making this one of the first times I brought him home to meet the family.

2-lb. flank steak

1/2 c. soy sauce

2 T. honey

2 T. vegetable oil
1 T. wine vinegar

1 clove garlic, minced
1/2 t. ground ginger

Prepare flank steak by cutting criss-cross lines in the surface of the meat.
Combine remaining ingredients in a bowl, mixing well. Place steak in a shallow bowl or gallon-size plastic bag, and cover with marinade.
Transfer to refrigerator and let marinate for several hours or overnight, turning over once to guarantee even distribution.

Grill, covered, over medium-high heat for approximately 6-10 minutes per side, or until meat has reached desired doneness. If you are using a thermometer, 140 degrees = rare; 160 = medium; 170 = well done. Slice on a diagonal.

Filet Mignon with Creamy Bleu Cheese Grits and Mushroom Saute

Filet Mignon with Creamy Bleu Cheese Grits and Mushroom Saute

Serves 2.

A fancy, romantic meal for two. To be honest, although I'm giving you a recipe for two, I originally only made this for myself, and myself alone. The Mr. is away for a month, and after a week of frozen meals and cereal, I needed a stick-to-your-ribs tasty treat. So, I had a date with myself and took advantage of the chance to prepare something The Mr. does not care for (and thus, we rarely eat)... mushrooms. When you're cooking for yourself, those kind of rules no longer apply. :)

Filet continues to be a challenge for me. Every time, the meat is a different shape (I wasn't wild about the longer, thinner shape of this one) and a different thickness, which completely eliminates the chance to land upon a tried-and-true cooking method and time. I'm giving you guidelines, but if you have a preferred method, please use it!

The combination of the filet, grits, and mushrooms went together really well. Any combination of the three tasted great together. Recipes adapted from AllRecipes.com.

Filet Mignon

(2) 4-6 oz. filets

salt and pepper

2 T. olive oil

Season filets and allow to rest at room temperature for about 30 minutes. (The shock and result of cold meat against a hot pan isn't as ideal as meat that has had the chance to lose its chill.) Heat olive oil in a pan over medium-high heat. Allow the pan to fully heat up -- don't get impatient and put the meat on too early. When the pan is ready, add filets. You should hear that "chiizchhhhh" sound as it sears. After 4-5 minutes (depending on your desired degree of doneness), flip and cook for another 4-5 minutes.

Creamy Bleu Cheese Grits

1-1/2 c. chicken broth

1 c. milk

1/4 t. salt

1/2 c. quick-cooking grits

1/2 c. bleu cheese

dash pepper

Bring broth, milk, and salt to a boil. Whisk in grits; reduce heat to low and cook, uncovered for about 20 minutes, or until grits become thick, stirring consistently. Stir in bleu cheese and spices. When cheese has melted and began to blend evenly with the grits, you are ready to serve.

Mushroom Saute

2 T. butter

8 oz. fresh mushroom blend

2 T. chopped onion

2 cloves garlic, minced

salt and pepper, to taste

Melt butter in a saute pan over medium heat. Add onion and garlic and cook 1-2 minutes until fragrant. Add mushrooms and cook until soft, approximately 10-15 minutes, stirring occasionally.